Ingredients
- 8 oz wheel of Brie
- 3-4 Tbsp fig spread or jam
- 3 sheets frozen phyllo, thawed
- 2-3 sprigs fresh rosemary
- olive oil
- 1-2 Tbsp honey
Instructions
- Preheat oven to 425°. Make sure your phyllo sheet is completely thawed.
- Lay a piece of parchment paper on a baking sheet and lay the phyllo on top of that. In the center, place the wheel of Brie. Generously cover the top of the Brie with fig spread. Drizzle a bit of honey over fig and then pull phyllo closed around Brie. Brush a very light coating of olive oil over the enclosed Brie.
- You can go crazy with twisting it like a sack with the top sticking up. You can cut out shapes from another piece of phyllo. The sky's the limit. Or, you can do as my youngest does -- "just close it up and get it in the oven."
- Bake for roughly 25 minutes or until you can see the Brie beginning to ooze out. You want the center to be molten. Then drizzle a bit more honey over the top and pull some rosemary leaves from the stems and scatter about.
- This is great with crackers, apples or French bread. Enjoy!
Servings: 6